VEGETARIAN

CORN MEAL AND OAT WAFFLE MIX

4 cups coarse, whole-grain, yellow cornmeal

2 cups whole wheat flour

1³⁄₄ cups spelt flour

1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)

³⁄₄ cup sugar

¼ cup baking powder

4 teaspoons salt

1 teaspoon ground cinnamon

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

NOW WHAT?

To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, ½ cup plus 1 tablespoon milk (whole, 2%, 1%, or even fat-free), ½ teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut, or pecan) or 2½ tablespoons melted and cooled unsalted butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

SERVES ABOUT 24, with a heaping 9½ cups of mix

Active time: 15 minutes

Total time: 15 minutes

Make ahead: Store in a sealed, airtight container at room temperature for up to 3 months.

CHEF IT UP!

• Although butter and maple syrup are the standard condiments, you might want to try sorghum syrup, a Southern favorite.

TESTERS’ NOTES

• A whole-grain mix you can make ahead and have on hand for when you’re ready for waffles? Sounds like heaven to us!
• If you want to turn this mix into pancake batter, thin it out with about ¼ cup additional milk—or maybe even a little more, depending on how dry the flours have gotten as they’ve sat on the shelf.
• Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome.
• Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.